Categories: Stews

Ingredients

• 4 slices thick bacon, julienned
• 3 lb. beef chuck steak, cubed
• 1 cup carrots, chopped
• 1 cup onion, chopped
• 2 cloves garlic, chopped
• 1/3 cup flour
• 3 cups dry red wine (Kressman)
• 2 cups beef stock
• 1 1/2 tsp thyme, crumbled
• 1/2 tsp salt
• 1/2 tsp pepper, freshly ground
• 1 bay leaf
• 1/4 cup parsley, chopped fresh
• 4 cups mushooms, quartered fresh
• 2 tbsp butter

Directions

1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon; set aside and drain excess fat.

2. Add beef in batches and brown on all sides.

3. Remove from pan; keep warm

4. Add carrots, onion, and garlic to pan and saute until tender.

5. Stir in flour and cook for one minute.

6. Gradually stir in wine and stock.

7. Bring to a boil.

8. Reduce heat and simmer until slightly thickened (about 5 minutes).

9. Stir in bacon, beef, thyme, salt, pepper, bay leaf, and parsley.

10. Cover and bake at 350, stirring occasionally for 2 hours or until meat is tender.

11. Saute mushrooms in butter until lightly golden. Stir into beef mixture.

12. Cover and bake an additional 30 minutes.

13. Remove bay leaf.

14. Beef Bourguignon may be refrigerated for up to 24 hours.

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